Breakfast cups or what to do with those leftover fajitas… You know how everything always seems to come in boxes and quantities for a church group? Or at least a family of 8. Well in my case, we currently are a family of 2, sometimes even a family of 1 and most of the packaged things are just too much. I guess we could just resign ourselves to eating the same thing for the next week, twice a day… Are we just that spoiled? Anyone like to eat the same all week? If you have an answer, please do share. As for myself since I don’t like to waste things, I am always looking for different uses for the ‘rest’of the package. Fajita “wraps” are great for just that, you can turn them into desert (brush with butter and sprinkle with sugar and cinnamon), or breakfast, they don’t mind one bit 😉
I promise that after this, I will try and not just post breakfast recipes. Actually, I got an awesome one coming up next. Nelson offered to make dinner the other night. And not by buying it at a restaurant (the usual path of this) OMG I can hardly believe it! And he made one of the best soups ever! In fact I had it for breakfast this morning, it was THAT good. But even better than the soup? Shhhht! Don’t tell anyone, I don’t want to break the spell, but Nelson started to want to cook!!!! So now maybe I can stop worrying that I might starve when I am sick sometime or when we have kids down the road, they’ll eat only frozen pizza when I am out. Can’t say it enough, I am so thrilled! So Ladies (and fellas) 😉 there IS hope. And there can be more than one good cook in one household 🙂
But enough gushing, on with the show, just stay tuned for the Pepper & Mushroom Soup, coming up …
- 2 fajita size tortillas
- 2 eggs
- 2 slices of prosciutto or ham (leave out to keep vegetarian)
- 1/4 cup shredded cheddar
- 1/4 cup (packed) baby spinach leaves
- (optional: a couple of pieces of tomato)
Peppered ham is wonderful too!
- Preheat oven to 375ºF
- Using a muffin pan or fluted Madeleine cups on a cookie sheet, form the fajita into it. It is easiest by ‘pleating’ the sides as you go around.
- Place the prosciutto into the created cup, followed by the spinach and the cheese. (If you are making the vegetarian option, the cheese goes on the bottom, below the spinach)
- Carefully crack one egg into each cup (add a couple of pieces of tomato, if you like), and place in the middle of the pre heated oven
- Bake 20 to 25 minutes or until eggs are set. ( The ones below I turned the broiler on for a couple of minutes at the end, but wasn’t careful enough=blackened)
© 2012 SimpleHealthyHomemade